Step 1

Before you start, make the coffee, so it has time to cool down before using it.

Step 2

After making this cake, we suggest placing the rim of an 8 inches (20 cm) springform pan (not the base) on a larger serving plate,

Step 3

The final presentation is prettier than using the springform pan base to serve the cake.

Step 4

In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth and set aside.

Step 5

Whip the cream with the vanilla extract and turbinado sugar till soft peaks.

Step 6

Add mascarpone cream and combine while continuing whisking.

Step 7

Grease the rim of the cake pan, then press the parchment paper around the sides, or you can skip this step and use a knife to loosen the chilled cake from the rim later. Place the rim on a round plate.

Step 8

Quickly dip the ladyfingers into the cold/room temperature coffee. Create a firm (no space) layer with the dipped ladyfingers inside the cake ring; you will need to cut some biscuits to fit the springform pan.

Step 9

Spread half of the mascarpone cream over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.

Step 10

Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat the cream nicely on top with an offset spatula. Move into the fridge for 3 hours or overnight.

Step 11

Move into the fridge for at least 3 hours (uncovered). Dust with unsweetened cocoa powder and enjoy.

Step 12

If you serve the day after, cover it with plastic wrap, move it into the refrigerator, and dust it with cocoa powder just before serving.